Editing Ozone (section)

===Consumers===
{{See also|Air purifier#Potential ozone hazards}}

Ozone levels which are safe for people are ineffective at killing fungi and bacteria.<ref name="CARB">{{cite web |title=An Investigation of Ozone Emissions From Consumer Products |author=CARB Indoor Air Quality Group |date=January 5, 2021 |url=https://ww2.arb.ca.gov/resources/fact-sheets/ozone-emissions-consumer-products-study}}</ref> Some consumer disinfection and cosmetic products emit ozone at levels harmful to human health.<ref name="CARB"/>

Devices generating high levels of ozone, some of which use ionization, are used to sanitize and deodorize uninhabited buildings, rooms, ductwork, woodsheds, boats, and other vehicles.

Ozonated water is used to launder clothes and to sanitize food, drinking water, and surfaces in the home. According to the [[U.S. Food and Drug Administration]] (FDA), it is "amending the [[food additive]] regulations to provide for the safe use of ozone in gaseous and aqueous phases as an [[antimicrobial|antimicrobial agent]] on food, including meat and poultry." Studies at [[California Polytechnic State University|California Polytechnic University]] demonstrated that 0.3&nbsp;μmol/mol levels of ozone dissolved in filtered tapwater can produce a reduction of more than 99.99% in such food-borne microorganisms as salmonella, ''E. coli'' 0157:H7 and ''Campylobacter''. This quantity is 20,000 times the [[World Health Organization|WHO]]-recommended limits stated above.<ref name="food">{{cite web |last=Montecalvo |first=Joseph |author2=Doug Williams |title=Application of Ozonation in Sanitizing Vegetable Process Washwaters |publisher=California Polytechnic State University |url=http://www.cwtozone.com/files/articles/Food_Produce/Article%20-%20Veg.%20Process%20washwater.pdf |access-date=2008-03-24  |archive-url=https://web.archive.org/web/20080528140629/http://www.cwtozone.com/files/articles/Food_Produce/Article%20-%20Veg.%20Process%20washwater.pdf |archive-date=May 28, 2008}}</ref><ref>{{cite web |last=Long |first=Ron |year=2008 |title=POU Ozone Food Sanitation: A Viable Option for Consumers & the Food Service Industry |url=http://www.purityintl.com/Article%20POU.pdf |url-status=usurped |archive-url=https://web.archive.org/web/20110715132442/http://www.purityintl.com/Article%20POU.pdf |archive-date=2011-07-15}} (the report also shows that tapwater removes 99.95% of pathogens from lettuce; samples were inoculated with pathogens before treatment)</ref>

Ozone can be used to remove [[pesticide]] residues from [[fruit]]s and [[vegetable]]s.<ref>{{cite web |last=Tersano Inc |year=2007 |title=lotus Sanitises Food without Chemicals |url=http://www.tersano.com/sanitizing_system_food.shtml |access-date=2007-02-11 |archive-url=https://web.archive.org/web/20070211025555/http://www.tersano.com/sanitizing_system_food.shtml |archive-date=2007-02-11}}</ref><ref name="fruit">{{cite book |title=Improving the Safety of Fresh Fruit and Vegetables |last=Jongen |first=W |year=2005 |publisher=Woodhead Publishing Ltd |location=Boca Raton |isbn=978-1-85573-956-7}}</ref>

Ozone is used in homes and [[hot tub]]s to kill bacteria in the water and to reduce the amount of chlorine or bromine required by reactivating them to their free state. Since ozone does not remain in the water long enough, ozone by itself is ineffective at preventing cross-contamination among bathers and must be used in conjunction with [[halogens]]. Gaseous ozone created by ultraviolet light or by corona discharge is injected into the water.<ref>{{cite web |title=Alternative Disinfectants and Oxidant Guidance Manual |date=April 1999 |publisher=[[United States Environmental Protection Agency]] |url=http://water.epa.gov/lawsregs/rulesregs/sdwa/mdbp/upload/2001_07_13_mdbp_alternative_disinfectants_guidance.pdf |access-date=2008-01-14}}</ref>

Ozone is also widely used in the treatment of water in aquariums and fishponds. Its use can minimize bacterial growth, control parasites, eliminate transmission of some diseases, and reduce or eliminate "yellowing" of the water. Ozone must not come in contact with fishes' gill structures. Natural saltwater (with life forms) provides enough "instantaneous demand" that controlled amounts of ozone activate bromide ions to [[hypobromous acid]], and the ozone entirely decays in a few seconds to minutes. If oxygen-fed ozone is used, the water will be higher in dissolved oxygen and fishes' gill structures will atrophy, making them dependent on oxygen-enriched water.